Papo seco sometimes referred to as carcaça is a Portuguese bread roll which is very popular in bakeries and households across the country. With an oblong shape and a crease in the middle, its great in sandwiches, toasties, or simply as a butter vessel. And most importantly, it is the bread used in the acclaimed bifanas. It’s crusty on the outside and fluffy on the inside, and it just so happens to be really simple to make at home, not requiring any previous bread making skills nor fancy equipment. Just a little patience and a few ingredients.
What Type of Flour Should You Use for Papo Secos?
For bread making in general, you will want to use ‘bread flour’ which contains a higher percentage of protein, usually between 12-14%, against 9-11% of all-purpose flour. A higher percentage of protein helps creating a more developed and stronger gluten ‘network’, resulting in a bouncier, more crusty bread. Which is precisely what we need for this recipe!
In Portugal, it can be a bit tricky to find flour with higher protein content at conventional stores or supermarkets. So, if going on a flour hunt is not an option for you, you can use flours labelled as T65 sem fermento which are available in all supermarkets, and work quite well for this recipe.
Different Types of Yeast for Portuguese Bread
For this recipe we are using active dry yeast that again is very easy to find at any supermarket or grocery stores. This type of yeast needs to be proofed before being incorporated in the flour.
You can also use instant yeast, that you can mix directly with the other ingredients. If you are using instant yeast, keep in mind that you still need to add to your dough the amount of water used to activate the yeast, in our case, the total amount of water used in the recipe is 465ml of water, as it has a hydration level of 68%. You will also have to reduce the amount of yeast by 25%, so instead of 7g, you will need 5.25g. On the other hand, if you use want to swap active dry yeast for fresh yeast, you will need twice the amount required, that is 14g. In this case, the activating process is the same.
How to Store Papo-Secos
Once baked, the bread rolls can be stored in an airtight container or resealable bag at room temperature for up to 3 days. If they go stale, you can revive them by brushing their crusts with some water, and then placing them in the oven at 160°C for 3-4 minutes. We also like to slice any remaining papo-secos, place them in a resealable bag, and store in the freezer for up to 3 weeks. You can defrost them simply by popping them directly in the toaster.
How to Make Homemade Papo-Secos
Homemade Papo Secos – Portuguese Bread Rolls
10
servings3
hours20
minutes270
kcalPapo secos are traditional Portuguese bread rolls. These buns are light, airy, with a slightly crispy crust, and great for sandwiches!
Ingredients
115 ml lukewarm water
7 g Active Dry Yeast
10 g Granulated Sugar
680 g Bread Flour
350 ml lukewarm water
12 g Fine Salt
25 g Butter – Toom Temperature
Directions
- Let’s start by activating the yeast. Place it in a small bowl, with the sugar and 115ml of lukewarm water. The temperature of the water should be around 40°C. Combine the ingredients and let it sit for about 10 minutes until the mixture becomes quite foamy.
- Meanwhile, in a big bowl, combine your flour and salt, mixing well with your hands. Once the yeast is bubbly, add it to the flour. Add the butter, and 350 ml of lukewarm water as well. Use your hands to quickly combine the ingredients until it forms a dough, about 5 minutes. At this stage it won’t look very uniform. Cover with a clean cloth and let it rest for about 20 minutes.
- Knead your dough for another 5 minutes until it pulls away from the sides of the bowl. The dough will be very sticky, but it should look more uniform. Cover again with the cloth, then let it rise in a warm area of your house, until it doubles in size. This should take about 1 hour, but it can take longer depending on the temperature of the room.
- Now it’s time to work the dough again, and instead of kneading it we are using the technique of folding the dough over itself. Using your hand, reach down one side of the bowl and gently scoop the dough from the bottom, folding it over itself. Rotate the bowl 90 degrees, fold again, repeat three more times. Cover the bowl again, let it rise for another 30 minutes. After this point you should be able to see the gluten strands forming.
- Repeat the folding process, let it rest for another 30 minutes, or until the dough doubles in size.
- Carefully remove your dough from the bowl, and place it a floured surface, shape it into a log, then divide it in 10 equal parts. Shape each individual part into a ball by pressing the dough against the surface with the palm of your hand while rotating. If they are too sticky to work with, sprinkle some more flour. Cover them with the cloth, rest for 20 minutes.
- Mould each of the balls into a canoe shape. Carefully place them on a baking tray lined with parchment paper, leaving some space between them. Cover again with the cloth, let it rest for another 30 minutes, or until they double in size. Meanwhile, pre heat your oven at its highest temperature, in our case it was 260°C. Place an empty baking tray at the bottom shelf.
- Use the handle of a wooden spoon to create a crease lengthwise on your rolls. You can also use a bread lame.
- Add 1 cup of room temperature water inside the empty baking tray to create some steam, immediately place your bread tray inside. Bake it for about 15-20 minutes, until your bread is golden brown. You might need to bake them in batches, depending on the size of your oven, so make sure to keep your unbaked rolls cover with a cloth to prevent them from drying out. And repeat the process of adding water to the hot baking tray when starting to bake your bread.
- To make sure your bread rolls are properly cooked, hold one of your rolls. It should feel light, and when you give it a gentle knock at the bottom, it should sound ‘hollow’. Place your rolls on a rack for them to cool for a couple of minutes before serving.
Notes
- If it’s not warm where you live, a good way to rise your dough is to place it in the oven with only the oven light on.
- You can also use this recipe to make a big bread loaf instead of small rolls.
Have you tried our papo-secos recipe? Let us know in the comments! If you are looking for traditional ways of eating these Portuguese bread rolls, perhaps you want to check our Bifana recipe, or the delicious Prego no Pão.
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